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oai:recercat.cat:20.500.12327/32912025-10-22T11:32:04Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Domínguez-Valencia, Rubén author Bermúdez, Roberto author Pateiro, Mirian author Purriños, Laura author BOU, RICARD author Lorenzo, José M. author 2024-07-18 Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO2 (SC-CO2) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties. Domínguez-Valencia, Ruben, Roberto Bermúdez, Mirian Pateiro, Laura Purriños, Ricard Bou, and José M. Lorenzo. 2024. “Use of supercritical CO2 to improve the quality of lupin protein isolate”. Food Chemistry, 460 (part 1): 140520. doi:10.1016/j.foodchem.2024.140520. 0308-8146 http://hdl.handle.net/20.500.12327/3291 https://doi.org/10.1016/j.foodchem.2024.140520 Use of supercritical CO2 to improve the quality of lupin protein isolate